Detalles de la búsqueda
1.
Effect of natural antioxidants on physicochemical properties and lipid stability of pork liver pâté manufactured with healthy oils during refrigerated storage.
J Food Sci Technol
; 54(13): 4324-4334, 2017 Dec.
Artículo
en Inglés
| MEDLINE | ID: mdl-29184238
2.
Green technologies applied to low-NaCl fresh sausages production: Impact on oxidative stability, color formation, microbiological properties, volatile compounds, and sensory profile.
Meat Sci
; 209: 109418, 2024 Mar.
Artículo
en Inglés
| MEDLINE | ID: mdl-38113656
3.
Elevating meat products: Unleashing novel gel techniques for enhancing lipid profiles.
Meat Sci
; 204: 109277, 2023 Oct.
Artículo
en Inglés
| MEDLINE | ID: mdl-37454480
4.
Effect of Transglutaminase Treatment on the Structure and Sensory Properties of Rice- or Soy-Based Hybrid Sausages.
Foods
; 12(23)2023 Nov 23.
Artículo
en Inglés
| MEDLINE | ID: mdl-38231662
5.
Hydrogelled emulsion from linseed oil and pea protein as a strategy to produce healthier pork burgers with high technological and sensory quality.
Meat Sci
; 195: 109028, 2023 Jan.
Artículo
en Inglés
| MEDLINE | ID: mdl-36335868
6.
Evaluating different levels of papain as texture modifying agent in bovine meat loaf containing transglutaminase.
Meat Sci
; 198: 109112, 2023 Apr.
Artículo
en Inglés
| MEDLINE | ID: mdl-36702066
7.
Improving the textural and nutritional properties in restructured meat loaf by adding fibers and papain designed for elderly.
Food Res Int
; 165: 112539, 2023 03.
Artículo
en Inglés
| MEDLINE | ID: mdl-36869546
8.
Higher CO2 during controlled atmosphere storage of unshelled 'Barton' pecans or carnauba wax coating: Effect on the quality after long-term storage at two temperatures.
Food Res Int
; 169: 112854, 2023 07.
Artículo
en Inglés
| MEDLINE | ID: mdl-37254428
9.
Replacing Animal Fat with Gels of Psyllium Fiber and Combined Linseed Oil-Psyllium Fiber in Salamis: Impacts on Technological, Nutritional, Oxidative, and Sensory Properties.
Foods
; 12(13)2023 Jun 21.
Artículo
en Inglés
| MEDLINE | ID: mdl-37444177
10.
Pea Protein Isolate as a Meat Substitute in Canned Pork Pâté: Nutritional, Technological, Oxidative, and Sensory Properties.
Foods
; 12(18)2023 Sep 19.
Artículo
en Inglés
| MEDLINE | ID: mdl-37761195
11.
Jabuticaba peel extract and nisin: A promising combination for reducing sodium nitrite in Bologna-type sausages.
Meat Sci
; 204: 109273, 2023 Oct.
Artículo
en Inglés
| MEDLINE | ID: mdl-37419026
12.
High-power ultrasound, micronized salt, and low KCl level: An effective strategy to reduce the NaCl content of Bologna-type sausages by 50.
Meat Sci
; 195: 109012, 2023 Jan.
Artículo
en Inglés
| MEDLINE | ID: mdl-36274372
13.
Raspberry Extract as a Strategy to Improve the Oxidative Stability of Pork Burgers Enriched with Omega-3 Fatty Acids.
Foods
; 12(8)2023 Apr 13.
Artículo
en Inglés
| MEDLINE | ID: mdl-37107426
14.
Do ultrasound form spontaneously nitrous pigments in nitrite-free pork meat batter?
Meat Sci
; 203: 109231, 2023 Sep.
Artículo
en Inglés
| MEDLINE | ID: mdl-37263032
15.
Recent advances in the development of healthier meat products.
Adv Food Nutr Res
; 102: 123-179, 2022.
Artículo
en Inglés
| MEDLINE | ID: mdl-36064292
16.
Effect of high-power ultrasound and bamboo fiber on the technological and oxidative properties of phosphate-free meat emulsions.
Meat Sci
; 193: 108931, 2022 Nov.
Artículo
en Inglés
| MEDLINE | ID: mdl-35940111
17.
Production of Collagens and Protein Hydrolysates with Antimicrobial and Antioxidant Activity from Sheep Slaughter By-Products.
Antioxidants (Basel)
; 11(6)2022 Jun 14.
Artículo
en Inglés
| MEDLINE | ID: mdl-35740070
18.
Effect of ultrasound application on the growth of S. xylosus inoculated in by-products from the poultry industry.
Curr Res Food Sci
; 5: 345-350, 2022.
Artículo
en Inglés
| MEDLINE | ID: mdl-35198993
19.
Sodium reformulation and its impact on oxidative stability and sensory quality of dry-cured rabbit legs.
Meat Sci
; 177: 108485, 2021 Jul.
Artículo
en Inglés
| MEDLINE | ID: mdl-33743433
20.
Low-sodium dry-cured rabbit leg: A novel meat product with healthier properties.
Meat Sci
; 173: 108372, 2021 Mar.
Artículo
en Inglés
| MEDLINE | ID: mdl-33229105